Hey guys, I’m hearing you out on the Backhendl. That was our mistake on the research. Normally I’m really good about this, somehow this one slipped through the cracks. We love you Austria and Malaysia and Indonesia! Sorry for the improper representation!!! Sometimes with all the regional differences even within singular countries we on very rare occasion miss stuff. We will take another stab at backhendl and ayam goreng to right this wrong! Love you all, and thank you for the feedback here! As a side note there all the fried chickens on this list was absolutely delicious and worth eating for every single person who watches this video. ❤
As an Austrian I appreciate this a lot and of course I’d love to see you having another go at Backhendl. Having said that it still wouldn’t have won lol. PS: you were pronouncing Backhendl better when you weren’t trying
Hi Joshua, as a Malaysian, and been a cooks for 2 years in Malay Kitchen, traditionally, we don’t fried our chicken with the flour breading, but we add a bit of corn starch in the marinade, and fried it with the marinade, the marinade itself will become crispy and flavourful.
dia marinade macam ayam berempah..tapi bila goreng dia tak jadi macam ayam berempah..mungkin orang yang bagi suggestion tu salah bagi resepi ke?? ntah laa..tapi yang unik tentang ayam goreng Malaysia adalah ayam goreng berempah..lain tu mcm ayam goreng kunyit ke biasa sangat kat indonesia pun ada..
What's surprising about Korean chicken is that it has so many varieties. Fried and Yangnyeom chicken are classic, and there are literally thousands of different flavors of chicken, with new flavors being developed and released every day and week. That's the best thing about Korean chicken.
@@mikeboshko2623 try their version of Southern Fried Chicken - it's unbeatable. Karaage is 2nd in my heart, but Southern style korean chicken is the GOAT
Chef from Austria here: That is NOT Backhendl. You made Chicken Schnitzel. Backhendl uses whole chicken parts and also does not fry in Butterschmalz, we use more neutral oils/fats.
Exacly!! I dont know where he saw this recipe because this has nothing to do with Backhenderl. Traditional Austrian Backhenderl is absolutely delicious.
Thank you! I literally ate this today, having family from Austria and being part Austrian. That's just schnitzel. Which is pretty bloody delicious. What uncultured Americans, not knowing the difference between schnitzel and Backhendl.
I'm blessed to have a great Korean fried chicken place within walking distance. And they really care. When I bought from them the first time for carry-out, they told me to not tie the plastic bag closed because the trapped steam would weaken the crunch. And they recommended I have a piece of pickled radish between each bit of chicken to refresh my palate. These guys are serious about their chicken.
Chef from Honduras here, the plate it's called Pollo Chuco, "chuco" a slang for messy/hectic, the whole point of the plate is having a combination of textures and flavors, the chicken is merely a component of the plate. Nevertheless, I'm glad you liked it.
As a Dominican myself, I'm so proud of Joshua licking our flavors . It's always been sorta of like a dream to me see him review or recreate a Dominican recipe since Joshua has been my inspiration to get into cooking. Will definitely try also some of the other recipes
@@nikkirockznikkirockz8551 I've personally made some of his fried chicken recipes. I'd put the Dominican one over the U.S. but my favorite is definitely the Korean fried chicken.
I've had korean fried chicken once in my life and when I tell you I went to heaven while eating that chicken, omg I started to float like the girl from the conjouring
After being stationed in Korea for 15 months back when I was in the Army, I can hands down say that Korean Fried Chicken is the best fried chicken I've ever had.
I was stationed in Korea twice. I still think southern fried chicken is still better but its not as consistent. It doesn't matter what style you get in Korea, the different styles are consistent and it doesn't matter if you get it in Yongin or Busan. There is a cultural consistency in the food. Southern fried chicken varies, varies quite a lot. So you don't know if it's going to be mind blowing or if you should have just went to KFC, which in my opinion is trash. I knew what I was getting when I ordered food in Korea. Really the only difference was the quality of ingredients.
Even sauceless Korean fried chicken is my favorite fried chicken. It’s so simple but so amazing. And the different sauces make it even better. I always have spicy Korean bbq sauce, spicy garlic honey sauce, and some spicy honey mustard to dip in
I went to Korea. Went to a popular chicken shop. Ordered a chicken box with 8 different flavors. One was as crispy as any I’ve had. One was sweet and spicy. One was garlicky. Etc. There r soooo many fried chicken shops there… they’ve perfected it guys…
My wife is from Honduras, and she definitely enjoyed this episode!! She was very disappointed that you didnt make the whole recipe and only the chicken. The sauce and toppings that come with the chicken is what helps make it amazing. I hope you do this again, everyone loves fried chicken! We love your channel, keep it up!
@@stevenpadilla7273 well, in retrospective it really depends on the quality of the sauce, but most are kind of trashy around here, homemade must be better.
It's been 7 years since I had yangnyeom chicken when I pulled into S. Korea after a deployment and I still tell everyone to this day that it's the best fried chicken I've ever had. Even at their convenience stores, the fried chicken is so good. Happy it won!
Indian here, chicken pakora is very different based on what region you are in, in my hometown we use yogurt as part of the marinade, very different results. Edit- most people prefer chicken 65/crispy over pakora anyways
Brazilian from Rio here. "Frango à passarinho" needs to have skin and bones, otherwise it's not the real thing, it just becomes a "diet chicharrón" like he said. Also we use a smaller (younger) chicken to make it. Finding a small chicken maybe hard to find in the US. So it's kind of similar to chicken wings and drumsticks with no sauce and a lot more flavor, but smaller pieces. That's why it's called "Frango à passarinho", which literally translates to "Chicken in the style of a little bird". It's also generally a starter, not a main dish. Most people just have it drinking beer. Great video and much love ❤
I think this is mostly a regional thing, but I feel like frango a passarinho wouldn’t be the correct recipe either. I live in ES so I’m unsure if it’s a thing there, but I feel like there’s frango frito or franguinho and it’s just slightly different from frango a passarinho, not using the skin and a lot of the time being boneless. You can use panko instead of flour and egg is usually used with it (in separate bowls)
Hey there! Brazillian culinary student here! About the "Frango à Passarinho": You're recipe is somewhat wrong comparing it to the Frango a Passarinho we eat here in brazil. We actualy don't use any flour on it, we just marinate it in lemon juice, minced garlic, paprika, black pepper and salt. Some people use parsley as well on the marinade and some use "Colorau" which is made out of Urucum (and is sometimes called "fake saffron") and gives the food a red-ish color. It has a lot of different recipes but the main point is there is no flour at all. We fry them in hot oil and top it with chopped spring onions and fried garlic. It usually goes well as a bar appetizer and it is famously eaten with a cold beer by it's side. It is amazing. I would utterly recommend you to do a good research about Brazil's boteco culture and perhaps make a video about it. I'm sure you would absolutely love and apreciate brazil's culture and culinary as it is rich and vast and full of amazing and unique flavours. Also i'm fully open to help with your research if you wish to! Hope you have time to read this, love your content and really apreciate what you do!
I love Joshua but in this recipe (frango a passarinho) he didn't make the research very well. Like Noel said "no flour", the crispy comes from the chiken skin and he forgot the most important thing (in my opinion and a lot of brazilians) that is top it with fried garlic and chopped parsley. I still love you and your channel and even this video with all the mistakes. This is real life so it's happens and we learn with it. Hope you make another videos like this, with the same ingredient and how cultures cooks it ^.^-Y
Just a small correction: colorau isn’t “fake saffron”. That’s turmeric (or açafrão da terra). Just semantics, tho. The comment is correct in that it’s made from Urucum and it’s often used in chicken here in Brazil, mostly to give color since it doesn’t really have much taste.
Among Korean-style Fried chicken, Yangnyeom chicken is just one of many types. If we were to compare chickens, the battle for the first place would probably be between Korean chickens.
Not just chicken leg, but generally all parts of the chicken ON the bone! There is something called "ausgelöstes Backhendl" which is just Backhendl with the bones cut out.
yes, and in addition to that, in the south of austria (styria - where arnold schwarzenegger comes from) you put pumpkin seeds on it as well. i was very amused to see him making chicken schnitzel instead of authentic Backhendl. Oh and @JoshuaWeissman: If you use a wok-like pan for the purpose of frying it in clarified butter (butterschmalz) you can achieve the level of fluffy and crispy coating austrians are looking for, called "soufflieren" in German. The perfect Schnitzel is basically a very thinly sliced veal that is inside a very light, fluffy and crunchy coating.
This is so fun. I agree with Korean and Japanese chicken being in the final. Both are great Chicken dishes. I would still go for Korean chicken with beer and coke.
Indonesian here... some Malaysian dishes is quite similar to ours. But as far as I know, they NEVER drenched their fried chicken with cornstarch, or any other flour. Just fry the chicken as it is. Also, your ayam goreng marinade is quite thick. They usually don't use coconut cream in it. Typical Malaysian ayam goreng is only marinated, while in Indonesia we like to cook the chicken first. It's called "ungkep", then we fry the chicken just to get the crispy exterior. I think you should try to make "ayam goreng lengkuas" with extra shredded galangal. Hence its name, lengkuas (galangal). No flour needed, no batter, not drenched. The main star is the crispy, savory shredded/grated galangal. It should be grated manually. You can't just use blender, it will make the galangal's fiber too fine.
For ayam goreng you aren't supposed to fry it with flour like that. You add a little bit of corn starch into the leftover marinade and fry it into something like a fancy nest. This way you can get the maximum flavor and aroma from the chicken while having those crispy bit you all love. FYI traditionally it's not supposed to be crispy at all.
I think its sauce is the most delicious part, which makes it unique among other chickens that competed in this video!! Because other chickens had way better marinades! this one was just some ginger with salt and pepper marinade!!
Honduran here. I was in Honduras back in January and this brought back Al the great memories from eating pollo chuco (pronounced “po- yo chu-ko”). The chicken is indeed veeerryy good but all the toppings and sauces really what elevates it beyond all the chicken I’ve eaten here the US
You guys trying to start more beef with Korean and Japan in the finals? I’m not that big a fan of fried chicken but I can eat Korean versions all day, insanely good with some pickled radish and dipped in tteokbokki sauce, oh my!
Bro I have lived in Italy for half of my life and I have never ever even witnessed fried chicken in a restaurant before (except in American fast food chains KFC etc…) so I have no clue what the hell thst chicken is
@@foxernator you dumbass of course it exists but it’s not common at all to find it in restaurants in fact I have been to toscana so many times and never found it
@@foxernator that may be, but the whole of Italy is not Tuscany. This is not something common to all of Italy. The closest thing to a "fried" chicken that is common throughout Italy would be a breaded cutlet. What Joshua presented just isn't a thing throughout Italy. He should have just left Italy out of it because it just isn't a thing. And editing to add he didn't even pronounce pollo correctly or even spell fritto correctly.
a little tip for those of you new to Korean Fried Chicken. Beer and fried chicken is big in Korea and this may sound counterintuitive but eat with light beer instead of IPA or beer with strong flavor. The idea being, you don't want strong beer taste to counter the chicken flavor. Light beer does enough to counter the grease you are taking in and goes well with the different flavors of Korean fried chicken.
Wow, You got the point. As a korean, most of people here do not prefer the heavy taste of IPA, stouts, those don’t go well with fried chicken also. I think summer is extremely wet, hot here so the Larger would do for the thirst, same in Japan. I like american IPA so often visit itaewon places like for buying them
a restaurant chain in the states called B.BQ Chicken does Korean fried chicken and it's INCREDIBLE Even as a proud southern American, I gotta agree with the winner. Korea knows wtf they're doing when it comes to fried chicken.
I went to South Korea 2 years ago and I had never been aboard before and I tried so many different things and I absolutely love their fried chicken it is better than the chicken we get in the uk
From Japan but my all time.... every time... no question... is always yangnyeom chikin. Its even crunchy when leftovers have been in the fridge overnight.
As Korean, we all know Japanese chicken since allot of us enjoy having Japanese dishes. Well to be fair, we just eat whatever in the world and enjoy something tasty than others. Normally we eat them as side dishes when eating Japanese ramen, curry or with tonkatsu. We enjoy eating Korean fried chicken mostly but sometimes we need Japanese one since their food tastes are normaly light and clean than Korean foods.
I don't really know what you did wrong with the Yan Su Ji, but as a Taiwanese person I can say that breading looks NOTHING like Yan Su Ji. I think the Ayam Goreng breading you made looks the most like proper Yan Su Ji breading.
Because he used a wet batter. Taiwanese fried chicken uses sweet potato starch, that was wild. Can't believe he didn't even bother Googling it, would've taken two seconds to learn.
That wasn't Taiwanese fried chicken, period. Dude has never been there, nor has he ever even seen or eaten it before from what I can tell. What a joke.
As a Brazilian idk if your research was super accurate, Joshua! We don't usually use flour before deepfrying the chicken, it goes straight from the marinade to the hot oil! But that was super fair, love you and your videos papa
9 месяцев назад+20
Also we use more garlic and it needs to have skin and bones...
@ exactly! it's a different kind of chicken cut, a completely different receipt. But that's ok, they did their best to represent all 12 countries. Xoxo from Rio de Janeiro.
9 месяцев назад+7
I think the problem here is also that it's not a main dish. Essentially it's a side dish for beer on a hot day. So comparing with main dishes doesn't make much sense.
sim mano KKKKKKKKKKKKK eu fiquei tipo ''uai isso não é brasileiro não'', não acho que o frango a passarinho ganharia, mais taria no top 4 pelo menos...
He went from the homemade/warm and welcoming/appealing phase of his channel, to the professional RUclipsr/YT channel company phase, just like Babish. Production quality goes through the roof, but imo content quality and originality falls down. I don't hate it, but I don't like it either. It's just meh.
I think it is, hes going for quantity over quality of videos nowadays, don’t get me wrong it’s not a bad video but he just seems to be doing content that brings in the views rather than the things he’s actually passionate about
Proud to have Korea win this one. It makes sense that Korea got the win since they had the dream team. Near 30,000 Fried chicken restaurants in the country of 51 million people. For perspective, there is less than 15,000 McDonalds in the US. Lol
@@jethrobarruga5001Lol dude you gotta try out other types of Korean chicken. With or without sauce, they are still amazing 🎉 I'm Korean but I'm not biased lol
Hi Joshua, as an Honduran I'm glad to see my chicken made it so far I hope you can make a video tasting the full plate with the cabagge sauces and the green banana slices you will be shocked it take the dish to another level!
Hey just a thought but i usually add more seasonings to my American fried chicken like cayenne, lemon pepper, ginger powder, some people even use mustard powder or celery salt, cumin try it out next time it should take it to another level and dont forget hot sauce in the marinade! Everything looks awesome to😊
because it isn’t korean fried chicken without the sauce. That’s just how it is by default. When you get a pizza you don’t specify you want sauce, it comes with it because that’s just how it’s made. None of the other chickens have sauces that are actual part of them
@nurseii9018 like how your mother infused you with some after dropping you as an infant? That other one is eaten with sauce. Even he said it, you deaf mf.
Hey just a question. Amongst my family and friends in Japan we have never used honey or sugar in our karaage like they do on this video. Is this normal?
Acknowledging that the Honduran chicken is always had with sides and sauces but saying you just wanna judge the chicken without the sauce is beyond fair. And then the Korean chicken got doused in that good shit
korean fried chicken isn't korean fried chicken without the sauce. it's just double fried at that point. the Honduras chicken is still the same as the sauces and sides are served with but not on making it a fair judgment to not include them.
@@LuminousSteel Korean chicken is also specifically using corn starch. But I digress, I fully expected them to try it without the sauce given the "judge the chicken for the chicken" bit and talk about how intrinsic the sauce is to the experience and without it, it's kinda nothing. Cause that's what happened to the Honduran chicken where they left out intrinsic elements of the dish. It's like having a shawarma without any form of garlic sauce and just the shaved meat in a pita compared to a gyro doused in tzatziki cause that's how it's had
yeah frankly this was bs to me. just because one is dressed and the other is on the side it seems completely arbitrary and unrepresentative to exclude the sauce. if you're comparing regional dishes they should be experienced the way they're intended to imo.
@@BTBSOUNDSI agree with this take. Most korean fried chicken is eaten without sauce and instead with pickled radish and sometimes dipping salt. Yangnyum is a modified version and has a clear advantage against these unsauced competitors.
Pollo Chuco should have at least gotten Salsita if Korean was sauced. I also would petition that the Southen should have been Nashvile Hot, but the people voted for Southern, so I respect that.
There are over 50,000 fried chicken restsurants in Korea far more than McDonald's worldwide. It must be good just to survive in this fierce competition.
@@max_7344 It's true that Hanwoo is essentially the Korean equivalent of Wagyu, but overall, beef is still significantly more expensive than chicken. chicken is more approachable for all ages.
I had a Honduran renter in our basement (we live in an expensive place where it's almost required to have a renter to survive) who lived with my family for 10 years. She cooked all sorts of dishes like this for me and my wife, and we loved it. My wife is Salvadoran--the neighboring country to Honduras--and while many dishes are the same, interestingly enough, there are several really unique Honduran dishes, some of which you highlight in your video.
Thank you for loving Korea’s chicken! I did not know that lots of foreigners love our chicken! In my case, i don’t like yangneom that much then i like karaake? more! Or just fried chicken!!
A Korean chicken place opened up not far from men in Sudbury Ontario Canada (AKA middle of no where). Absolutely delicious! So this win does not surprise me.
I'm from Austria and what you made wasn't a Backhendl, this was a Schnitzel but with chicken instead of veal. For Backhendl you use the breast, drum and thighs and don't pound them.
For the Taiwanese fried chicken I've found that doing half potato starch and half tapioca starch gives the chicken a really good crunch and have that traditional Taiwanese fried chicken look and texture. Honestly you can do all tapioca starch and end up with amazing fried chicken.
Taiwanese here, the Taiwanese Salt & Pepper Fried Chicken actually seems so average after me tasting a lot of different fried chickens around the world. Yet i know why people still loving it so much. It has so much versatility, it can be served with rice, noodles, eating alone or with beer. It's very underrated, simple, yet so addicting to eat.
Honestly the one thing I don't like hearing is that earlier in the video you said pollo chucho is usually served with sauces, but because all we're interested in here is the chicken, it has to stand up on its own, but then you get to Korean yangnyeom, and it gets its sauce. Where's the standards papa?
The Korean chicken's sauce is part of the chicken. There is no option to get it without the sauce. It would be like getting cheeze pizza without the cheeze.
@@Zapgod I'm not saying it's not, but what I am saying is that it's not fair to give yangnyeom its sauce and not give pollo chucho a sauce also. Since ultimately, regardless of if it's the -same- sauce every time, Pollo chucho is designed a vessel for sauce in the same way yangnyeom was. The only difference is that the korean dish has a very specific sauce.
Thank you so much for showing Honduran food. Me and my boyfriend are huge fans of yours. We have your book and have cooked your recipes together. You are one of our favorite chefs.
Honduran here! Very happy to see Pollo Chuco got to the semifinals. I hope we can see a full rendition of the dish later on, including the cabbage, green banana chips and sauces!
Wanna gripe about how low we were, but Korea deserves it. if you just look at the chicken sub-cultures (they have a few, e.g. chimeak), you'd understand that to koreans, its a culture defining food (food delivery was invented there, and you can order chicken while you're at the park). Korean chicken is a culinary artform made available to the masses. and I will absolutely FIGHT anyone that says different.
To be fair, the Korean FC is the only one that came with a sauce. It still deserved the win because it managed to remain crispy but it had an unfair advantage.
I don’t think that matter too much, to bear fair we are reviewing how fried chicken is made in DIFFERENT countries, so every style is the “standard” to the specific country
They judge it based on how the dish is traditionally served. They'd do the same for buffalo wings if it makes the list. If a sauce is so good, the recipe would call for it.
I don't know who gave Joshua the chicken pakoda recipe but originally in the chicken pakoda recipe we used like 2 parts of cornflour and one part rice flour to get that crunch like it's really obvious that it's soggy because besan can't give that crunch and we don't use basan usually and idk around other parts of india but iam East indian and we don't use basan and also I think south indians also don't use basan in chicken pakoda.
Made the Korean one today. With the quantities on the website you get about 5x more sauce than you need. Definitely scale it back if you're making 1 pound of wings.
It doesn’t exist a city in Italy where we would marinate chicken in that amount of oil. Not that there was any hope of winning anyway, pollo fritto is something we order at KFC or asian restaurants.
Well considering he got the recommendation of Pakora. May be from Indian Americans? I live in the Netherlands, I'd always go for chicken 65 than pakora.
저는 한국인이에요. 90년대 한국에서 일본어 공부를 했어요. 일본어를 가르쳐 주시던 일본인 선생님 말씀이 생각 나네요. 한국 치킨 브랜드를 일본에 가져가면 성공할수 있을텐데.. 일본에 가보니 정말로 일본에는 한국 같은 치킨 브랜드가 없더라구요. KFC만 있었어요. 그래도 일본 편의점 음식은 모두 맛있었어요^^ 지금 한국 편의점 음식이 맛있는것 처럼요.
@@jesusrenekephoosh2717It’s simple. Korean Fried Chicken is never made without sauce. All the other ones are always made without sauce. The fact that people like to dip them into a sauce, that’s different, but Korean style MUST be made with the sauce.
@@Yungdil the yangyeom chicken that they are making is always made with sauce. there are other korean fried chickens that are made without sauce, but this one always is
I knew it was korean before the video started. Not even close. It is almost its own thing compared to all other fried chicken. The way a McDonald’s burger is its own thing. No one over The age of 6 thinks a McDonald’s burger is good. But still there we eat it. It is its own thing that we crave. Korean fried chicken is like that only it’s amazingly good.
Joshua , as a Brazilian, I do appreciate inviting us to the party. But please, next time, dont use boneless chicken, frango a passarinho is always bone in chicken..it changes a lot the flavors, marinating longer is expected as wel, like the dominican, overnight is recommended. Overall a great video..
not to mention that victram was insanely hypocritical in this video, saying crunch doesn't matter over the taste for one chicken, and then literally decided exclusively on crunch for the rest of the video lmao
I feel like that is a little unfair to say. Does that mean that all people who like American Fried Chicken just like onion powder and paprika? The chicken is just spiced differently and Korea just uses a sauce to spice it, no?
Thailand here. I'm really glad Hat Yai fried chicken in this video so much But i'm little bit surprised and bit confused about the hat yai recipe. That Hat yai recipe is difference and maybe not traditional Hat yai fried chicken's marinade is make with Coriander seeds White peper Cumin seed Galic Fish sauce MSG or seasoning powder mixing together put some water and marinade for 3-6 hour usually we don't use wings much we likely use thighs bacause it's kidda more juicy than wings and breast and chicken alone isn't enough we usaully pair with Sweet Chili Sauce to enchance the flavor
Right? As a Thai person I am very confused by the hat yai recipe that Joshua makes which is a bit different from the hat yai fried chicken recipe that i know.
I want a redo with professionals from each country doing their renditions. I’m American and have worked 20 years in the industry; Japanese, French, Austrian, southeastern Asia are my favorite cuisines. I assumed southern fried chicken and Korea would be in the finals.
I figured Southern Fried Chicken would win one round and then be beaten in the semis. The issue with a lot of western food is a lack of depth and variety in the seasoning.
외국인 여러분들 여기있는 한국인들의 기적의 논리에 주목해주세요. 후라이드 치킨의 맛이 가게마다 다르기때문에 후라이드의 종류가 수백개라고 주장하는 이 한국인들을 봐주세요. 가게마다 맛이 다르던 똑같던 메뉴이름은 후라이드일 뿐입니다. 한국인들의 수준이 이렇습니다. 아마도 여기서 한국의 치킨종류가 수천가지라고 주장하는 한국인들은 대부분 나이가 많은 노인들이라고 생각합니다. 이런사람들 말은 사실이 아니니 신경쓰지말아주세요.
Ngl... I clicked on this video just hoping Korea would win hahaha the crispiness and the flavors are just INSANE and I just hope people really just give it a shot at least once!
Backhendl is pretty simple, so nobody should have had the highest expectations or trouble making it. Sooo when your supposed Backhendl comes out like a basic, almost paper thin chicken-breast(!) Schnitzel... someone should've really noticed and told you that you went ahead and made a completely different and wrong dish?
@@mirsadmYeah, all in all it doesn't change much as it's very basic in comparison and not even really considered to be 'fried' chicken, so dunno why it even got voted so hard to begin with.
@@Asymmetrical-Saggin Nah, it's really not that deep nor serious that you'd have to get mad about it. Mistakes happen, and if anything, it's probably best that the mistake happened to Austria's not really fried chicken dish and not the ones that could've impacted the overall ranking/video.
I never expected to see my country Honduras here and ser that they made it far, and yes its true the plantain, cabbage, and sauces were missing but im glad we’ve made it so far. Thanks Josh you’re really a goat
Joshua, I’m just telling you you need to try making the whole recipe of the Honduran pollo chuco with the plantain chips and cabagge, it’s just amazing
I agree with this. He also miss some other fried chickens that you should have done. He should have done chicken 65 from India and he should have done a Cajun fried chicken instead of the southern fried chicken because Southern fried chicken is just boring. He also probably should have done the Nashville fried chicken as well.
I used to work in the kitchen at a Korean Fried Chicken place, called " Krispy Chicken" in Weston, FL. Just their marinades and breading is different from version you used. It's immaculate! Even without the Korean sauces I made in house. I knew Korea would win! That double fry is key. I had to take pictures of all the secret recipes from Korea. 🤫🤫🤫
@@anandadhar4501 I could..... but its A LOT of ingredients. I also got trained by a Korean chef from Korea and he handed me everything. Its pretty expensive for the ingredients. But you can make it for days
The Korean double-fried technique for fried chicken is unbeatable. Totally addictive. But for the U.S., you should have gone with the Cajun variant of Southern fried chicken. Add hot sauce to the marinade; dredge in flour; dunk in egg; second dredge in flour with a little cornmeal, cayenne, and black pepper; fry in hot peanut oil until GBD. Then you have a fair match-up between the world's two best fried chickens.
I'm Japanese. I'm glad you all like Karaage. But it's not authentic because you cut the skinless chicken into too small size. Use boneless chicken with skin, cut the chicken into twice the size, and deep fry the chicken twice use with Potato Starch to make real one! You don't need to marinate the chicken overnight, it will be too salty, 1 hour is fine. After cooking, no salt is needed, just cut a lemon and use it. The marinade sauce you made is perfect. Thank you for the video and enjoy your meal!
Great supplemental explanation.I just want to support your idea as a Japanese🇯🇵 Many foreign tourists are enjoying the real KARAAGE here.Hope you guys try it asap🥰
As a Malaysian, I can say that looks NOTHING like Ayam Goreng. If you want THE BEST Ayam Goreng, it has to be Ayam Goreng Berempah aka Spiced Fried Chicken. The complex and rich flavours will hit you like a truck while the slight crunch will leave you wanting more. EASILY Top 3 Best Fried Chicken in the world.
Growing up in Spain we would make a chicken similar to the Austrian chicken. The huge difference is after pounding it was layered with lemon juice, garlic and parsley (or white wine instead of lemon juice) left overnight to marinate. Then the garlic and parsley are shaken off, gets flour/egg wash/bread crumbs and fried in olive oil. I’d take it over any chicken on the planet. This same recipe is also used with veal or pork. It’s typically served with “red sauce” and papa fritas.
Hat Yai fried chicken being last absolutely killed me. Having grown up in the South, moving to Thailand and eating forms of all these fried chicken often, hat Yai hands down belongs at least in #4 😭
Agree! I run a Thai street food stall in the UK and our Hat Yai is absolutely incredible. We use nam pla (fish sauce) in the marinade which is essential to the flavour in my opinion.
As a korean dude I feel like ours had the slight strategic upperhand, because we eat yangneyom chicken on its own, sometimes with a side of pickled radish as a palate cleanser. I feel like karaage shines more brightly when it is paired with a meal (like a donburi or something), as is the case in the usual japanese cuisine
you also had a slight advantage in the sense that he didn't even make the correct dish for austria, he made hendlschnitzel instead of backhendl, which is a big difference
That is disappointing, but realistically Austria didn't have a chance against Korea or Japan in a fried chicken competition. Would be cool of he made it properly in a future video though.@@botsi08
I think the fact that it was tossed in a sauce after is a huge advantage. Because you have all manner of chicken dishes from all over the world that are tossed in a sauce after, and it can drastically change the flavor.
you dish do no wrong, koreans. but he just messed up with other dishes since they didn't have the sauce like you had with the korean chicken. it's a big blight.
Karaage uses skin on the chicken for extra crunch, and usually also does the double fry to get rid of the moisture generated by condensation, and yes, sometimes sauce is used to enhance the taste as well, like kewpie mayonaise. The thing about Korean fried chicken is that is kinda messy, it's delicious but requires you to be able to wash your hands throughly after, karaage is something delicious too that you can get in a stand in a food market and not worry about staining your clothes. It's a difference that depending on the context can mean you go for one or the other.
These videos are nice to see various different culinary cultures competing head to head, but it's also showed me personally that trying new things, even if those new things are just methods of preparing and cooking the same things, is a valuable way to broaden one's perspective and to try new things. I think many of these fried chicken styles are worthy of trying if one wants to see a new side to such a versatile animal.
Hey guys, I’m hearing you out on the Backhendl. That was our mistake on the research. Normally I’m really good about this, somehow this one slipped through the cracks. We love you Austria and Malaysia and Indonesia! Sorry for the improper representation!!! Sometimes with all the regional differences even within singular countries we on very rare occasion miss stuff. We will take another stab at backhendl and ayam goreng to right this wrong! Love you all, and thank you for the feedback here!
As a side note there all the fried chickens on this list was absolutely delicious and worth eating for every single person who watches this video. ❤
I forgive you
I think we need an apology video… sorry Josh 😉😂
You still the GOAT Whiteman
A lot of the asian fried chicken has many flaws to the recipe and techniques. Like the indian and malaysian fc.
As an Austrian I appreciate this a lot and of course I’d love to see you having another go at Backhendl. Having said that it still wouldn’t have won lol.
PS: you were pronouncing Backhendl better when you weren’t trying
Hi Joshua, as a Malaysian, and been a cooks for 2 years in Malay Kitchen, traditionally, we don’t fried our chicken with the flour breading, but we add a bit of corn starch in the marinade, and fried it with the marinade, the marinade itself will become crispy and flavourful.
The marinade should be slightly chunky instead of a paste
@@ykchew8363 yes true, that’s the best part in the recipe
dia marinade macam ayam berempah..tapi bila goreng dia tak jadi macam ayam berempah..mungkin orang yang bagi suggestion tu salah bagi resepi ke?? ntah laa..tapi yang unik tentang ayam goreng Malaysia adalah ayam goreng berempah..lain tu mcm ayam goreng kunyit ke biasa sangat kat indonesia pun ada..
dia ingat ayam goreng rempah instead of ayam goreng crispy. belum pekene lagi tu ayam goreng pasar minggu xpun ayam gunting memang surrrr hahaha
Ini pun aku Indonesia pertama kali liat ayam goreng Malaysia macam tuhh
What's surprising about Korean chicken is that it has so many varieties. Fried and Yangnyeom chicken are classic, and there are literally thousands of different flavors of chicken, with new flavors being developed and released every day and week. That's the best thing about Korean chicken.
Well... not every NEW flavors is good though XD
True. I was stationed in Korea for a number of years and I gotta give them credit. They do fried chicken better than us Americans do
Hi
@@sherwooddudley9418But it’s thanks to Americans for bringing it there that Korea can make it so well, this is coming from a Korean
미안하지만 수천가지까진 아니야
수십가지정도지
Everyone should try korean chicken, not just yangnyeom but any flavor. Cuz they all taste amazing
It's great except for when it's too sweet
@@mikeboshko2623 try their version of Southern Fried Chicken - it's unbeatable. Karaage is 2nd in my heart, but Southern style korean chicken is the GOAT
@@dylanadams1455 I was just in Korea. I like the ones with less batter. Very tasty
12:59 🇰🇷양념치킨 🫢
there are infinite amounts of flavors of korean chicken in the homeplace😂
who invited Italy to the fried chicken party? 😂
yeah im italian and i have no idea where he got that recipe, "pollo fritto" just means fried chicken lol
And why was it written in Spanish :v
@@QuimFreecsschicken in Italian in pollo
@@QuimFreecssyou just read it differently
“Frito” is not italian: “fritto” is the correct word. For “pollo” it’s just a wrong pronunciation, but italian it’s no bis language 😊
Chef from Austria here: That is NOT Backhendl. You made Chicken Schnitzel. Backhendl uses whole chicken parts and also does not fry in Butterschmalz, we use more neutral oils/fats.
Exacly!!
I dont know where he saw this recipe because this has nothing to do with Backhenderl. Traditional Austrian Backhenderl is absolutely delicious.
Thank you! I literally ate this today, having family from Austria and being part Austrian. That's just schnitzel. Which is pretty bloody delicious. What uncultured Americans, not knowing the difference between schnitzel and Backhendl.
Kuss Chef es hat mir bissle weh getan als ich da das schnitzel sah xD
It still would've lost. People are just picking on the parts used and no flavor was added.
It does not matter. It still had 0 chance of winning.
I'm blessed to have a great Korean fried chicken place within walking distance. And they really care. When I bought from them the first time for carry-out, they told me to not tie the plastic bag closed because the trapped steam would weaken the crunch. And they recommended I have a piece of pickled radish between each bit of chicken to refresh my palate. These guys are serious about their chicken.
so do malaysians/indonesians. if he wanted a marinade chicken like the korean one, dont pick the crispy chicken one. that's incredibly stupid mistake.
@@lunascomments3024 jesus, relax.
@@lunascomments3024poverty asian cry
@@lunascomments3024calm down, stop crying
It's the same when you get a burger with fries to go. If the bag stays closed your fries will become soggy faster.
Chef from Honduras here, the plate it's called Pollo Chuco, "chuco" a slang for messy/hectic, the whole point of the plate is having a combination of textures and flavors, the chicken is merely a component of the plate. Nevertheless, I'm glad you liked it.
As a Dominican myself, I'm so proud of Joshua licking our flavors . It's always been sorta of like a dream to me see him review or recreate a Dominican recipe since Joshua has been my inspiration to get into cooking. Will definitely try also some of the other recipes
Josh liked the U.S.Southern chicken better and I agree with him, nothin' tastes better than that one, his weirdo friends were. tripping! 😂
@@nikkirockznikkirockz8551 I've personally made some of his fried chicken recipes. I'd put the Dominican one over the U.S. but my favorite is definitely the Korean fried chicken.
@@sergioolivares3273 I'm a chef, anD like I said earlier the U.S. South's is the Best, period!!!
@@nikkirockznikkirockz8551 okay 🤣
@@sergioolivares3273 😉
I've had korean fried chicken once in my life and when I tell you I went to heaven while eating that chicken, omg I started to float like the girl from the conjouring
Imagine only having KFC once 😵💫
@@hectopo blud kfc is not kfc
귀엽구만
@@angela_onlymeㄹㅇㅋㅋ
뭣
After being stationed in Korea for 15 months back when I was in the Army, I can hands down say that Korean Fried Chicken is the best fried chicken I've ever had.
Humphreys?
맞음
I was stationed in Korea twice. I still think southern fried chicken is still better but its not as consistent. It doesn't matter what style you get in Korea, the different styles are consistent and it doesn't matter if you get it in Yongin or Busan. There is a cultural consistency in the food. Southern fried chicken varies, varies quite a lot. So you don't know if it's going to be mind blowing or if you should have just went to KFC, which in my opinion is trash. I knew what I was getting when I ordered food in Korea. Really the only difference was the quality of ingredients.
That you have had. have you eaten from every chicken place in every country. No ..so this is a dumb weedjioo
@@jkosh2046Korean fried chicken was taught to them by black southern GIs stationed in Korea.
Even sauceless Korean fried chicken is my favorite fried chicken. It’s so simple but so amazing. And the different sauces make it even better. I always have spicy Korean bbq sauce, spicy garlic honey sauce, and some spicy honey mustard to dip in
I went to Korea. Went to a popular chicken shop. Ordered a chicken box with 8 different flavors. One was as crispy as any I’ve had. One was sweet and spicy. One was garlicky. Etc.
There r soooo many fried chicken shops there… they’ve perfected it guys…
12:59 🇰🇷양념치킨 🫢
My wife is from Honduras, and she definitely enjoyed this episode!! She was very disappointed that you didnt make the whole recipe and only the chicken. The sauce and toppings that come with the chicken is what helps make it amazing. I hope you do this again, everyone loves fried chicken! We love your channel, keep it up!
Thw sauces suck, the chicken by itself is the best
@@bobby-and2crowsthe sauces slap fym
@@bobby-and2crowsyou’re crazy
@@stevenpadilla7273 well, in retrospective it really depends on the quality of the sauce, but most are kind of trashy around here, homemade must be better.
@@MajinWally well, in retrospective it really depends on the quality of the sauce, but most are kind of trashy around here, homemade must be better.
It's been 7 years since I had yangnyeom chicken when I pulled into S. Korea after a deployment and I still tell everyone to this day that it's the best fried chicken I've ever had. Even at their convenience stores, the fried chicken is so good. Happy it won!
Indian here, chicken pakora is very different based on what region you are in, in my hometown we use yogurt as part of the marinade, very different results.
Edit- most people prefer chicken 65/crispy over pakora anyways
And in NO WAY it is better than say chicken 65.
@@Sai_2346 yeah lol id choose 65 over pakora every single day
Chicken 65 would have gone to the semi final easily
Chicken 65 for the win any time of the day.
@@parthgavade5129 cuz you are indian lol
Brazilian from Rio here.
"Frango à passarinho" needs to have skin and bones, otherwise it's not the real thing, it just becomes a "diet chicharrón" like he said. Also we use a smaller (younger) chicken to make it. Finding a small chicken maybe hard to find in the US.
So it's kind of similar to chicken wings and drumsticks with no sauce and a lot more flavor, but smaller pieces. That's why it's called "Frango à passarinho", which literally translates to "Chicken in the style of a little bird". It's also generally a starter, not a main dish. Most people just have it drinking beer.
Great video and much love ❤
Exactly!
👏🏻👏🏻
invocou os br aqui hein
O que ele fez ali, na verdade, é algo que se assemelha a uma 'isca de frango'. Nunca vi frango à passarinho empanado e sem osso!
I think this is mostly a regional thing, but I feel like frango a passarinho wouldn’t be the correct recipe either. I live in ES so I’m unsure if it’s a thing there, but I feel like there’s frango frito or franguinho and it’s just slightly different from frango a passarinho, not using the skin and a lot of the time being boneless. You can use panko instead of flour and egg is usually used with it (in separate bowls)
Hey there! Brazillian culinary student here! About the "Frango à Passarinho": You're recipe is somewhat wrong comparing it to the Frango a Passarinho we eat here in brazil. We actualy don't use any flour on it, we just marinate it in lemon juice, minced garlic, paprika, black pepper and salt. Some people use parsley as well on the marinade and some use "Colorau" which is made out of Urucum (and is sometimes called "fake saffron") and gives the food a red-ish color. It has a lot of different recipes but the main point is there is no flour at all.
We fry them in hot oil and top it with chopped spring onions and fried garlic. It usually goes well as a bar appetizer and it is famously eaten with a cold beer by it's side. It is amazing. I would utterly recommend you to do a good research about Brazil's boteco culture and perhaps make a video about it. I'm sure you would absolutely love and apreciate brazil's culture and culinary as it is rich and vast and full of amazing and unique flavours. Also i'm fully open to help with your research if you wish to! Hope you have time to read this, love your content and really apreciate what you do!
I couldn't have said it better! Falou tudo, meu amigo!
finally someone who knows whats talking about !
I love Joshua but in this recipe (frango a passarinho) he didn't make the research very well. Like Noel said "no flour", the crispy comes from the chiken skin and he forgot the most important thing (in my opinion and a lot of brazilians) that is top it with fried garlic and chopped parsley.
I still love you and your channel and even this video with all the mistakes. This is real life so it's happens and we learn with it. Hope you make another videos like this, with the same ingredient and how cultures cooks it ^.^-Y
Just a small correction: colorau isn’t “fake saffron”. That’s turmeric (or açafrão da terra). Just semantics, tho. The comment is correct in that it’s made from Urucum and it’s often used in chicken here in Brazil, mostly to give color since it doesn’t really have much taste.
@@HenriqueErzinger oh my bad, I thought it went as fake saffron for both of those hahahha
唐揚げが決勝まで行けたのは素直に嬉しい。ぜひ日本に来て本場の美味しい唐揚げ食べてみてほしいね〜。それと韓国に行ったらヤンニョムチキン食べてみたいな〜
일본음식 엄청 맛있지.
12:59 🇰🇷양념치킨 🫢
오세요~
양용치킨 귀여웡
바삭한 치킨도 좋긴한데 반죽이 부드러운 느낌의 가라아게같은것도 맛있긴함 회전초밥집에서 가끔 입가심으로 한접시 먹어주면 존맛탱ㅋㅋㅋ
Wow! I need try Korean fried chicken. Thanks for recipe in the description box.
Among Korean-style Fried chicken, Yangnyeom chicken is just one of many types. If we were to compare chickens, the battle for the first place would probably be between Korean chickens.
Yangnyum would still be #1 lol
@Oren0614 you focking idiot
Don't know how many types of chicken korea have
The sprinkles are the most delicious. Good work.
Biased
@@omlar3164 um.. I'm korean dumb ass..
That is no backhendl, backhendl is whole chicken leg made in flour, eggwash, breadcrumbs and deep fried. Not like schnitzel
Not just chicken leg, but generally all parts of the chicken ON the bone! There is something called "ausgelöstes Backhendl" which is just Backhendl with the bones cut out.
fuck backhendl, BRATHENDL IS THE WAY TO GO 😩
Kann man nichts machen… 😢
That may be true but it was never going to win
yes, and in addition to that, in the south of austria (styria - where arnold schwarzenegger comes from) you put pumpkin seeds on it as well. i was very amused to see him making chicken schnitzel instead of authentic Backhendl.
Oh and @JoshuaWeissman: If you use a wok-like pan for the purpose of frying it in clarified butter (butterschmalz) you can achieve the level of fluffy and crispy coating austrians are looking for, called "soufflieren" in German. The perfect Schnitzel is basically a very thinly sliced veal that is inside a very light, fluffy and crunchy coating.
This is so fun. I agree with Korean and Japanese chicken being in the final. Both are great Chicken dishes. I would still go for Korean chicken with beer and coke.
Indonesian here... some Malaysian dishes is quite similar to ours. But as far as I know, they NEVER drenched their fried chicken with cornstarch, or any other flour. Just fry the chicken as it is. Also, your ayam goreng marinade is quite thick. They usually don't use coconut cream in it.
Typical Malaysian ayam goreng is only marinated, while in Indonesia we like to cook the chicken first. It's called "ungkep", then we fry the chicken just to get the crispy exterior. I think you should try to make "ayam goreng lengkuas" with extra shredded galangal. Hence its name, lengkuas (galangal). No flour needed, no batter, not drenched. The main star is the crispy, savory shredded/grated galangal. It should be grated manually. You can't just use blender, it will make the galangal's fiber too fine.
i second this (indonesian here too)
Ada Indonesia coy
I agree. I'm Malaysian. Our fried chicken is marinated with spices and aromatic herbs. No flour added
Yeah agree, we have ayam goreng berempah, more heavy on fresh ingredients instead of powdered.
My preference is Ayam Goreng Kremes
For ayam goreng you aren't supposed to fry it with flour like that. You add a little bit of corn starch into the leftover marinade and fry it into something like a fancy nest. This way you can get the maximum flavor and aroma from the chicken while having those crispy bit you all love. FYI traditionally it's not supposed to be crispy at all.
should've made ayam goreng berempah, easily number 1
@@ongdelvin5119nah..i am malaysian but things like korean chicken are just way way too good
@@ongdelvin5119 that is ayam goreng berempah. At least the spices he added is the ones we used for the recipe
@@sendoh7x where’s the crunchies🥲🥲🥲🥲🤣🤣🤣🤣
@@ongdelvin5119 the batter lah. those that went in the oil with the ciken will become the crunch 😋
Koreans have two absolute pride
The first is "Kimchi", and the second is "Chicken".
I think its sauce is the most delicious part, which makes it unique among other chickens that competed in this video!! Because other chickens had way better marinades! this one was just some ginger with salt and pepper marinade!!
Now, we Koreans will combine those two, and the ultimate KimChicken will rule the world.
@@jspark978 놀랍게도 이미 존재합니다.
@@hirooma594kimchicken?
Kimchi flavor chicken @@max_7344
한국 양념 치킨이 1등으로 뽑혔네요 😊🎉 한국엔 정말 다양한 소스 , 시즈닝으로 된 치킨들이 많답니다 ^^ 저도 기본 프라이드치킨, 그리고 양념치킨 반반 으로 먹는걸 제일 좋아해요~~ ㅎㅎ
I am japanese on my dad's side, but Korean Fried Chicken is just otherworldly. Anything with that korean hot sauce just takes it to another level
Honduran here. I was in Honduras back in January and this brought back Al the great memories from eating pollo chuco (pronounced “po- yo chu-ko”). The chicken is indeed veeerryy good but all the toppings and sauces really what elevates it beyond all the chicken I’ve eaten here the US
For reference, there are 36,000 chicken stores in Korea, which is more than the number of McDonald's stores in the entire world (35,000).
That's amazing!!!
@@kgro353We koreans love chiken and eat a lot🍗
I am Korean and I didn't even know that
와...이건 나도 몰랐는데...
경쟁이 미친수준이네
You guys trying to start more beef with Korean and Japan in the finals?
I’m not that big a fan of fried chicken but I can eat Korean versions all day, insanely good with some pickled radish and dipped in tteokbokki sauce, oh my!
Backhendl and Schnitzel are two different things. The Juicyness is not comparable...
It's unfair
👇
@@b.g.aathidhan8457like begger
@@b.g.aathidhan8457🤡
It's okay, austrian food is shit anyway and had 0 chance of winning.
Bro I have lived in Italy for half of my life and I have never ever even witnessed fried chicken in a restaurant before (except in American fast food chains KFC etc…) so I have no clue what the hell thst chicken is
Yeah I'm Italian and same, I'm so confused
Tuscany has fried chicken lol. Pollo fritto alla toscana
@@foxernator you dumbass of course it exists but it’s not common at all to find it in restaurants in fact I have been to toscana so many times and never found it
@@foxernator that may be, but the whole of Italy is not Tuscany. This is not something common to all of Italy. The closest thing to a "fried" chicken that is common throughout Italy would be a breaded cutlet. What Joshua presented just isn't a thing throughout Italy. He should have just left Italy out of it because it just isn't a thing. And editing to add he didn't even pronounce pollo correctly or even spell fritto correctly.
@@foxernator and that isn't even pollo fritto alla toscana, like even by looking it up you can see that it's different
a little tip for those of you new to Korean Fried Chicken. Beer and fried chicken is big in Korea and this may sound counterintuitive but eat with light beer instead of IPA or beer with strong flavor. The idea being, you don't want strong beer taste to counter the chicken flavor. Light beer does enough to counter the grease you are taking in and goes well with the different flavors of Korean fried chicken.
one time I have a light beer lol
Wow, You got the point. As a korean, most of people here do not prefer the heavy taste of IPA, stouts, those don’t go well with fried chicken also. I think summer is extremely wet, hot here so the Larger would do for the thirst, same in Japan. I like american IPA so often visit itaewon places like for buying them
wow! you know the taste.
'치킨무'도 곁들이면 금상첨화 지상낙원!!
You know it really well.
a restaurant chain in the states called B.BQ Chicken does Korean fried chicken and it's INCREDIBLE
Even as a proud southern American, I gotta agree with the winner.
Korea knows wtf they're doing when it comes to fried chicken.
I went to South Korea 2 years ago and I had never been aboard before and I tried so many different things and I absolutely love their fried chicken it is better than the chicken we get in the uk
나도 가라아게 좋아하는데 결승까지 갔구나... 하지만 양념치킨을 이기긴 힘들지 좋은 승부였다
양념은 넘사지ㅋㅋ
@@kgro353 국뽕 배제해도 난 미국에서 자라서 그런지 내쉬빌식 핫치킨이 가라아게보다 나음. 그래도 양념은 못이김
@@kgro353 느그 애미가 물어보던데
한국인이 후라이드를 먹는이유는 양념치킨을 너무많이먹어서 물렸기때문임...
@@tarkov_mang_game 다같이 치킨썰푸는데 전혀 공감 안되는 미국 살다온 얘기하며 박찬호화술 쓰는데 이게 정상적인 인간 대우받을 댓글이냐? 그리고 니새끼도 똑같이 수준딸려서 페드립치는 쓰레기인건 매한가지인데 어디서 아가리를 털어?
The Formula 1 graphics for a chicken competition 😭😭😭
Gotta love it
Glad I wasn't the only one to notice it lol
Vicram has been using it for a while now for the score/ranking videos. Really cool tbh
Right?!?!?! 💀💀
Tell me about it
ヤンニョムチキンと唐揚げとジャークチキンは定期的に食べたくなる。
You just did a Chicken Schnitzel and not a backhendl. Those 2 are completely different.
Danke.
Thank you i thought the same thing
So ein Trottel
I mean it wouldn't have won anyway but yeah, even a basic google search shows how backhendl is prepared and it's not like this.
Yeah but lets be real, it would not have scored much better anyway. It's the plainest fried chicken in the world.
From Japan but my all time.... every time... no question... is always yangnyeom chikin. Its even crunchy when leftovers have been in the fridge overnight.
As Korean, we all know Japanese chicken since allot of us enjoy having Japanese dishes. Well to be fair, we just eat whatever in the world and enjoy something tasty than others. Normally we eat them as side dishes when eating Japanese ramen, curry or with tonkatsu. We enjoy eating Korean fried chicken mostly but sometimes we need Japanese one since their food tastes are normaly light and clean than Korean foods.
@@NylonMusk나일론머스크대화명이 한국인 아닌데
@@버찌-u7q 맞는데요 나일론머스크입니다만....
@@버찌-u7q 화성 갈끄니끄아~~~
I don't really know what you did wrong with the Yan Su Ji, but as a Taiwanese person I can say that breading looks NOTHING like Yan Su Ji. I think the Ayam Goreng breading you made looks the most like proper Yan Su Ji breading.
also, it doesn't have mustard
fr
Because he used a wet batter. Taiwanese fried chicken uses sweet potato starch, that was wild. Can't believe he didn't even bother Googling it, would've taken two seconds to learn.
That wasn't Taiwanese fried chicken, period. Dude has never been there, nor has he ever even seen or eaten it before from what I can tell. What a joke.
@@majorasmasquedefinitely some weird western recipe take on Taiwanese fried chicken which makes it not the thing he claims it is.
I recommend you guys to try Puradak which is one of the most popular chicken brands in Korea.
Expensive but it won't you let down.
As a Brazilian idk if your research was super accurate, Joshua! We don't usually use flour before deepfrying the chicken, it goes straight from the marinade to the hot oil! But that was super fair, love you and your videos papa
Also we use more garlic and it needs to have skin and bones...
@ exactly! it's a different kind of chicken cut, a completely different receipt. But that's ok, they did their best to represent all 12 countries. Xoxo from Rio de Janeiro.
I think the problem here is also that it's not a main dish. Essentially it's a side dish for beer on a hot day. So comparing with main dishes doesn't make much sense.
@ I didn't know those other dishes. Aren't all side dishes?
sim mano KKKKKKKKKKKKK eu fiquei tipo ''uai isso não é brasileiro não'', não acho que o frango a passarinho ganharia, mais taria no top 4 pelo menos...
I don’t think the quality of the video is different, I just miss when papa would talk to us through the cabinet.
He went from the homemade/warm and welcoming/appealing phase of his channel, to the professional RUclipsr/YT channel company phase, just like Babish. Production quality goes through the roof, but imo content quality and originality falls down. I don't hate it, but I don't like it either. It's just meh.
me neither
Idk bro, I'm getting really tired of the constant shitty AI art thumbnails myself
I think it is, hes going for quantity over quality of videos nowadays, don’t get me wrong it’s not a bad video but he just seems to be doing content that brings in the views rather than the things he’s actually passionate about
That’s not Backhendl, that’s Schnitzel
They’re different
Yeah it's a Schnitzel not Fried Chicken
True but it would still not have won. Though i quite like it.
Cap. At least the Schnitzel police is happy
🤓
"🤓" 🤡@@ginge7752
i'm korean and i'm very happy becauce you and your freinds enjoying Korean chicken Thank You !!
Proud to have Korea win this one. It makes sense that Korea got the win since they had the dream team. Near 30,000 Fried chicken restaurants in the country of 51 million people. For perspective, there is less than 15,000 McDonalds in the US. Lol
korea won because of the sauce.
@@jethrobarruga5001Lol dude you gotta try out other types of Korean chicken. With or without sauce, they are still amazing 🎉 I'm Korean but I'm not biased lol
@@jethrobarruga5001 They won because of black people
@@jethrobarruga5001salty pinoy
@@cheesemeowI'm not Korean and I'm biased, food is fantastic.
Korean food is my favorite. Over there a few years and fried chicken and thror sauces is leaps above the competition.
Hi Joshua, as an Honduran I'm glad to see my chicken made it so far I hope you can make a video tasting the full plate with the cabagge sauces and the green banana slices you will be shocked it take the dish to another level!
Never heard of that. Seems like a really good snack. Props to Honduras and all countries that have a similar version of this.
I was disappointed how he made it, pollo chuco isn't pollo chuco without the sauces!
@@nataliem5719 it’s unfair cause the korean chicken got all the sauce in it, if pollo chuco had them aderezos on it would’ve won for sure
Arriba el pollo chucooo!!!! 🇭🇳
I love pollo chuco!! Even though he mispronounced it its more like pronunciation as in coco in the end, I forgive him!!
Hey just a thought but i usually add more seasonings to my American fried chicken like cayenne, lemon pepper, ginger powder, some people even use mustard powder or celery salt, cumin try it out next time it should take it to another level and dont forget hot sauce in the marinade! Everything looks awesome to😊
No sauces allowed... yet the one that won is the one tossed in sauce.
I know right
because it isn’t korean fried chicken without the sauce. That’s just how it is by default. When you get a pizza you don’t specify you want sauce, it comes with it because that’s just how it’s made. None of the other chickens have sauces that are actual part of them
Because that’s how it’s MADE, the other chickens use sauce as a condiment…Common sense please..
@nurseii9018 like how your mother infused you with some after dropping you as an infant? That other one is eaten with sauce. Even he said it, you deaf mf.
That was a boneless chicken wing at best. Sauce is always king.
@@LoidForger44
Papa! Try using potato starch next time when making karaage, it gives a different crunch and is the most traditional here in Japan
not to mention so many different kind of blended and flavored karaage flour.
Hey just a question. Amongst my family and friends in Japan we have never used honey or sugar in our karaage like they do on this video. Is this normal?
half potato starch, half cake flour is my go to.
@@NecrodermisIt's normal
They also double fry them, but regardless I don’t mind both Korean or Japanese fried chicken.
What an ep, this has got to be a series pleaseeeeeee. One of my favourite videos you have put out EVER
Korean Fried Chicken #1, is the best I have tasted!
Acknowledging that the Honduran chicken is always had with sides and sauces but saying you just wanna judge the chicken without the sauce is beyond fair. And then the Korean chicken got doused in that good shit
korean fried chicken isn't korean fried chicken without the sauce. it's just double fried at that point. the Honduras chicken is still the same as the sauces and sides are served with but not on making it a fair judgment to not include them.
@@LuminousSteel Korean chicken is also specifically using corn starch. But I digress, I fully expected them to try it without the sauce given the "judge the chicken for the chicken" bit and talk about how intrinsic the sauce is to the experience and without it, it's kinda nothing. Cause that's what happened to the Honduran chicken where they left out intrinsic elements of the dish.
It's like having a shawarma without any form of garlic sauce and just the shaved meat in a pita compared to a gyro doused in tzatziki cause that's how it's had
yeah frankly this was bs to me. just because one is dressed and the other is on the side it seems completely arbitrary and unrepresentative to exclude the sauce. if you're comparing regional dishes they should be experienced the way they're intended to imo.
@@BTBSOUNDSI agree with this take. Most korean fried chicken is eaten without sauce and instead with pickled radish and sometimes dipping salt. Yangnyum is a modified version and has a clear advantage against these unsauced competitors.
Pollo Chuco should have at least gotten Salsita if Korean was sauced.
I also would petition that the Southen should have been Nashvile Hot, but the people voted for Southern, so I respect that.
There are over 50,000 fried chicken restsurants in Korea far more than McDonald's worldwide. It must be good just to survive in this fierce competition.
Dunno why but these guys are truly chicken fanatic
@@max_7344 beef is too expensive here in seoul.
@@joec.5009 I heard that Hanwoo(native Korean beef) is expensive and imported beef is cheap.
@@max_7344 It's true that Hanwoo is essentially the Korean equivalent of Wagyu, but overall, beef is still significantly more expensive than chicken. chicken is more approachable for all ages.
And so many different flavors of fried chicken...
I had a Honduran renter in our basement (we live in an expensive place where it's almost required to have a renter to survive) who lived with my family for 10 years. She cooked all sorts of dishes like this for me and my wife, and we loved it. My wife is Salvadoran--the neighboring country to Honduras--and while many dishes are the same, interestingly enough, there are several really unique Honduran dishes, some of which you highlight in your video.
I read this as "I had a Honduran in our basement". Almost spit my coffee.
Thank you for loving Korea’s chicken! I did not know that lots of foreigners love our chicken!
In my case, i don’t like yangneom that much then i like karaake? more! Or just fried chicken!!
A Korean chicken place opened up not far from men in Sudbury Ontario Canada (AKA middle of no where). Absolutely delicious! So this win does not surprise me.
What’s it called?
I’d like to know! it’s far but fuxk it 🤣
Name?
Chicken plus
@@killer52lt Nice. If you ever visit Toronto make sure to try BBQ Chicken (name of the store) or Dakgogi. Best ones in my opinion and I’ve tried many
I'm from Austria and what you made wasn't a Backhendl, this was a Schnitzel but with chicken instead of veal. For Backhendl you use the breast, drum and thighs and don't pound them.
For the Taiwanese fried chicken I've found that doing half potato starch and half tapioca starch gives the chicken a really good crunch and have that traditional Taiwanese fried chicken look and texture. Honestly you can do all tapioca starch and end up with amazing fried chicken.
Taiwanese here, the Taiwanese Salt & Pepper Fried Chicken actually seems so average after me tasting a lot of different fried chickens around the world. Yet i know why people still loving it so much. It has so much versatility, it can be served with rice, noodles, eating alone or with beer.
It's very underrated, simple, yet so addicting to eat.
哪來的假台灣人 鹹酥雞贏爛好不好
@@bullseyetroll1337 我也是很喜歡鹽酥雞，但它真的沒有那麼神。有9.5分真的很感動，但我自己應該會給8分吧
I don’t think they did it right as the finished product looked off. But it’s a tough competition
@@ILoveGreatThingsyea, the breading looked way too thick. I don’t think they were supposed to dump the sweet potato flour into the marinade.
It was a competition of what Josh can make better🙄✅️
Honestly the one thing I don't like hearing is that earlier in the video you said pollo chucho is usually served with sauces, but because all we're interested in here is the chicken, it has to stand up on its own, but then you get to Korean yangnyeom, and it gets its sauce. Where's the standards papa?
The Korean chicken's sauce is part of the chicken. There is no option to get it without the sauce. It would be like getting cheeze pizza without the cheeze.
there's a difference between a sauce that is part of the dish vs. a sauce that is a condiment
@@eocxesthen its wings not fried chicken
If you never tried korean fried chicken, you dont understand. Its the best fried chicken in my opinion.
@@Zapgod I'm not saying it's not, but what I am saying is that it's not fair to give yangnyeom its sauce and not give pollo chucho a sauce also. Since ultimately, regardless of if it's the -same- sauce every time, Pollo chucho is designed a vessel for sauce in the same way yangnyeom was. The only difference is that the korean dish has a very specific sauce.
Thank you so much for showing Honduran food. Me and my boyfriend are huge fans of yours. We have your book and have cooked your recipes together. You are one of our favorite chefs.
I have been a follower of this channel since 2020 and as a Dominican I'm amazed to see chicharrón de pollo on the list 😭
Im Honduran, an seeing Pollo Chuco was insane😂
In two words: South Korea. But it might depend on the marinade and/or sauce that's being used. The one constant: twice or three-times fried.
Honduran here! Very happy to see Pollo Chuco got to the semifinals. I hope we can see a full rendition of the dish later on, including the cabbage, green banana chips and sauces!
So do I brother
Wanna gripe about how low we were, but Korea deserves it.
if you just look at the chicken sub-cultures (they have a few, e.g. chimeak), you'd understand that to koreans, its a culture defining food (food delivery was invented there, and you can order chicken while you're at the park). Korean chicken is a culinary artform made available to the masses.
and I will absolutely FIGHT anyone that says different.
I'm here to fight, louisianna is frying up the best non sauced yard bird and that's that.
To be fair, the Korean FC is the only one that came with a sauce. It still deserved the win because it managed to remain crispy but it had an unfair advantage.
I don’t think that matter too much, to bear fair we are reviewing how fried chicken is made in DIFFERENT countries, so every style is the “standard” to the specific country
@@Soravix yeah but many of the chickens from the other countries will be served with some kind of sauce/gravy/dip/curry. so indeed, a bit unfair
The double fry really helps the texture. It stays crunchy for such a long time. That carries it more than the sauce
They judge it based on how the dish is traditionally served. They'd do the same for buffalo wings if it makes the list. If a sauce is so good, the recipe would call for it.
@@Soravix
You might not think but it DID matter.
Like comparing a kid with no calculator in a math test versus a kid with a calculator.
I don't know who gave Joshua the chicken pakoda recipe but originally in the chicken pakoda recipe we used like 2 parts of cornflour and one part rice flour to get that crunch like it's really obvious that it's soggy because besan can't give that crunch and we don't use basan usually and idk around other parts of india but iam East indian and we don't use basan and also I think south indians also don't use basan in chicken pakoda.
Made the Korean one today. With the quantities on the website you get about 5x more sauce than you need. Definitely scale it back if you're making 1 pound of wings.
It doesn’t exist a city in Italy where we would marinate chicken in that amount of oil. Not that there was any hope of winning anyway, pollo fritto is something we order at KFC or asian restaurants.
From India, Try chicken 65 ! The besan makes the pakora kinda soggy.
Well considering he got the recommendation of Pakora. May be from Indian Americans? I live in the Netherlands, I'd always go for chicken 65 than pakora.
Bro I would rather get chicken lollipop
@@Arnab.99 i'd too. But in India. Here they fuck up with the dishes, including Saravana Bhavan.
Yeah, I never had chicken pakora. How was it the main recommendation?
@@rotrooney guess not many average Indians living in India follow him. His target audience is North America anyways.
おめでとうヤンニョムチキン🎉
日本人だけどヤンニョムチキンに負けるなら文句ない
最近日本でもめっちゃ流行ってる
めっちゃうまいよね
甘辛でコクのあるソースが👍
食べる直前にソースと絡めるからカリカリなうえにジューシー
考えた人天才だわ
양념 치킨을 좋아해 주셔서 감사합니다 가라아게 또한 달달하고 짭짤한 맛이 일품 입니다!👍
🇯🇵❤
저희 음식을 사랑해주셔서 감사합니다!
저는 한국인이에요. 90년대 한국에서 일본어 공부를 했어요. 일본어를 가르쳐 주시던 일본인 선생님 말씀이 생각 나네요. 한국 치킨 브랜드를 일본에 가져가면 성공할수 있을텐데.. 일본에 가보니 정말로 일본에는 한국 같은 치킨 브랜드가 없더라구요. KFC만 있었어요. 그래도 일본 편의점 음식은 모두 맛있었어요^^ 지금 한국 편의점 음식이 맛있는것 처럼요.
Refusing to make proper pollo chucho but proceeding to make yangnyeom properly is crazy work😭💀
i dont get why its the only chicken with a sauce if we are only rating "chicken"
@@jesusrenekephoosh2717It’s simple. Korean Fried Chicken is never made without sauce. All the other ones are always made without sauce. The fact that people like to dip them into a sauce, that’s different, but Korean style MUST be made with the sauce.
@@DT4LYFEnah not true. Korean fried chicken isn’t always with sauce
Yes, your mommy is the only person who makes it right.
@@Yungdil the yangyeom chicken that they are making is always made with sauce. there are other korean fried chickens that are made without sauce, but this one always is
I knew it was korean before the video started. Not even close. It is almost its own thing compared to all other fried chicken. The way a McDonald’s burger is its own thing. No one over
The age of 6 thinks a McDonald’s burger is good. But still there we eat it. It is its own thing that we crave. Korean fried chicken is like that only it’s amazingly good.
Joshua , as a Brazilian, I do appreciate inviting us to the party.
But please, next time, dont use boneless chicken, frango a passarinho is always bone in chicken..it changes a lot the flavors, marinating longer is expected as wel, like the dominican, overnight is recommended.
Overall a great video..
たまにから揚げ、たまにヤンニョムチキンを食べるのが一番いい
Unfair battle one is coated in amazing sauce people that love wings actually just love sauces.
🤡 shut up
not to mention that victram was insanely hypocritical in this video, saying crunch doesn't matter over the taste for one chicken, and then literally decided exclusively on crunch for the rest of the video lmao
fr especially when joshua already said that he was gonna compare only the taste of the chicken itself without the sauces.
I feel like that is a little unfair to say. Does that mean that all people who like American Fried Chicken just like onion powder and paprika? The chicken is just spiced differently and Korea just uses a sauce to spice it, no?
THIS @@krabuh
Don't know from where you get the recipe of CHICKEN PAKORA but it's definitely different and not so simple on the spices
Thailand here. I'm really glad Hat Yai fried chicken in this video so much
But i'm little bit surprised and bit confused about the hat yai recipe. That Hat yai recipe is difference and maybe not traditional
Hat yai fried chicken's marinade is make with Coriander seeds White peper Cumin seed Galic Fish sauce MSG or seasoning powder mixing together put some water and marinade for 3-6 hour
usually we don't use wings much we likely use thighs bacause it's kidda more juicy than wings and breast and chicken alone isn't enough we usaully pair with Sweet Chili Sauce to enchance the flavor
Right? As a Thai person I am very confused by the hat yai recipe that Joshua makes which is a bit different from the hat yai fried chicken recipe that i know.
@@P_KN I knew that it's gonna teste bad when I see they use food processor instead of mortar and pestle. lol.
what's green seasoning sauce? i never see Hat Yai fried chicken cook like it.😂
Dude!!! I thought the same!!! I was whaa.
no fish sauce in the marinade is criminal
So excited to see Honduras in this. I was overly happy seeing Josh liking it❤❤
I want a redo with professionals from each country doing their renditions. I’m American and have worked 20 years in the industry; Japanese, French, Austrian, southeastern Asia are my favorite cuisines. I assumed southern fried chicken and Korea would be in the finals.
agree
I was just being upfront about potential bias. Godspeed :)
I figured Southern Fried Chicken would win one round and then be beaten in the semis. The issue with a lot of western food is a lack of depth and variety in the seasoning.
외국인 여러분들 여기있는 한국인들의 기적의 논리에 주목해주세요.
후라이드 치킨의 맛이 가게마다 다르기때문에
후라이드의 종류가 수백개라고 주장하는 이 한국인들을 봐주세요. 가게마다 맛이 다르던 똑같던 메뉴이름은 후라이드일 뿐입니다. 한국인들의 수준이 이렇습니다. 아마도 여기서 한국의 치킨종류가 수천가지라고 주장하는 한국인들은 대부분 나이가 많은 노인들이라고 생각합니다. 이런사람들 말은 사실이 아니니 신경쓰지말아주세요.
@@집행찍어파는귀신-i4l6s 후라이드치킨, 양념치킨, 갈릭치킨, 뿌링클 치킨 등등 이런 종류가 많다는 뜻 아닐까요? 님은 한국인이 아니고 중국인일 듯
Ngl... I clicked on this video just hoping Korea would win hahaha the crispiness and the flavors are just INSANE and I just hope people really just give it a shot at least once!
Backhendl is pretty simple, so nobody should have had the highest expectations or trouble making it. Sooo when your supposed Backhendl comes out like a basic, almost paper thin chicken-breast(!) Schnitzel... someone should've really noticed and told you that you went ahead and made a completely different and wrong dish?
The best part of a whole Backhendl is the drumstick with the skin on so taking only the breast and making a Schnitzel out of it is simply a crime!
@@Gizfreekthey made a mistake but the outcome would not have been any different. It is an extremely basic dish
cry
@@mirsadmYeah, all in all it doesn't change much as it's very basic in comparison and not even really considered to be 'fried' chicken, so dunno why it even got voted so hard to begin with.
@@Asymmetrical-Saggin Nah, it's really not that deep nor serious that you'd have to get mad about it. Mistakes happen, and if anything, it's probably best that the mistake happened to Austria's not really fried chicken dish and not the ones that could've impacted the overall ranking/video.
I never expected to see my country Honduras here and ser that they made it far, and yes its true the plantain, cabbage, and sauces were missing but im glad we’ve made it so far. Thanks Josh you’re really a goat
Love that Taiwanese fried chicken was on here, but I have never ever seen one breaded like this. Needed tapioca starch, brother.
Honestly i do wonder why they didn’t just order from restaurants this doesn’t seem as legit..
And they were missing the sauce mmmm
Agreed. I've never had it look like that. My family uses more five spice and the sweet potato flour has to be coarse to get the classic texture
Joshua, I’m just telling you you need to try making the whole recipe of the Honduran pollo chuco with the plantain chips and cabagge, it’s just amazing
I agree with this. He also miss some other fried chickens that you should have done. He should have done chicken 65 from India and he should have done a Cajun fried chicken instead of the southern fried chicken because Southern fried chicken is just boring. He also probably should have done the Nashville fried chicken as well.
Chicken Pekora is the boring version of Indian fried chicken
I used to work in the kitchen at a Korean Fried Chicken place, called " Krispy Chicken" in Weston, FL. Just their marinades and breading is different from version you used. It's immaculate! Even without the Korean sauces I made in house. I knew Korea would win! That double fry is key. I had to take pictures of all the secret recipes from Korea. 🤫🤫🤫
give me the recipe
@@anandadhar4501 I could..... but its A LOT of ingredients. I also got trained by a Korean chef from Korea and he handed me everything. Its pretty expensive for the ingredients. But you can make it for days
I'll share a Amazon wish list of all the ingredients for the marinade and breading
@how can I get this wish list
@@AntiSocialYogghow can I get this wish list
The Korean double-fried technique for fried chicken is unbeatable. Totally addictive. But for the U.S., you should have gone with the Cajun variant of Southern fried chicken. Add hot sauce to the marinade; dredge in flour; dunk in egg; second dredge in flour with a little cornmeal, cayenne, and black pepper; fry in hot peanut oil until GBD. Then you have a fair match-up between the world's two best fried chickens.
I'm Japanese. I'm glad you all like Karaage. But it's not authentic because you cut the skinless chicken into too small size.
Use boneless chicken with skin, cut the chicken into twice the size, and deep fry the chicken twice use with Potato Starch to make real one!
You don't need to marinate the chicken overnight, it will be too salty, 1 hour is fine. After cooking, no salt is needed, just cut a lemon and use it.
The marinade sauce you made is perfect.
Thank you for the video and enjoy your meal!
家庭によって違うけどだいたいそんな感じだね
Well explained🙂
Great supplemental explanation.I just want to support your idea as a Japanese🇯🇵
Many foreign tourists are enjoying the real KARAAGE here.Hope you guys try it asap🥰
ホントに。
As a Malaysian, I can say that looks NOTHING like Ayam Goreng. If you want THE BEST Ayam Goreng, it has to be Ayam Goreng Berempah aka Spiced Fried Chicken. The complex and rich flavours will hit you like a truck while the slight crunch will leave you wanting more. EASILY Top 3 Best Fried Chicken in the world.
Byk betul bahan mak salleh ni buh. Aku xpenah plak grg ayam
Mcm tu. 😂
@@Misshanny0070 nama pun orang putih. Main campak je bahan² selagi boleh haha
Yeh man where's the rempah
As an Indonesian, we also have a version of "ayam goreng" which is heavily spiced and looks nothing like Uncle Joshua cooked here. So, I feel you..
as a 'insert country here" my chicken is the top 3 in the world! yeah so unbiased
Korean fried chicken is the best. A lot of places here in LA sell Korean style chicken. Amazing.
Growing up in Spain we would make a chicken similar to the Austrian chicken. The huge difference is after pounding it was layered with lemon juice, garlic and parsley (or white wine instead of lemon juice) left overnight to marinate. Then the garlic and parsley are shaken off, gets flour/egg wash/bread crumbs and fried in olive oil. I’d take it over any chicken on the planet. This same recipe is also used with veal or pork. It’s typically served with “red sauce” and papa fritas.
As an Austrian, That’s not Backhendl, that’s a Chicken Schnitzel
Hat Yai fried chicken being last absolutely killed me. Having grown up in the South, moving to Thailand and eating forms of all these fried chicken often, hat Yai hands down belongs at least in #4 😭
It got eliminated first but I wouldn’t say last it had a tough matchup and I think it beats many of the others that got eliminated in the first round
@@McAizen_McSosukeno it got eliminated because he didn’t include the sauce that’s supposed to go with it like the Korean fried version.
that's also true idk why he included sauce for some and not others@@morbidzombii
Hat Yai fried chickens are some of the best chicken but with those fried red onion ❤
Agree! I run a Thai street food stall in the UK and our Hat Yai is absolutely incredible. We use nam pla (fish sauce) in the marinade which is essential to the flavour in my opinion.
As a korean dude I feel like ours had the slight strategic upperhand, because we eat yangneyom chicken on its own, sometimes with a side of pickled radish as a palate cleanser. I feel like karaage shines more brightly when it is paired with a meal (like a donburi or something), as is the case in the usual japanese cuisine
you also had a slight advantage in the sense that he didn't even make the correct dish for austria, he made hendlschnitzel instead of backhendl, which is a big difference
That is disappointing, but realistically Austria didn't have a chance against Korea or Japan in a fried chicken competition. Would be cool of he made it properly in a future video though.@@botsi08
if I have a bowl of rice, I would prefer karaage also.
I think the fact that it was tossed in a sauce after is a huge advantage. Because you have all manner of chicken dishes from all over the world that are tossed in a sauce after, and it can drastically change the flavor.
you dish do no wrong, koreans. but he just messed up with other dishes since they didn't have the sauce like you had with the korean chicken. it's a big blight.
Karaage uses skin on the chicken for extra crunch, and usually also does the double fry to get rid of the moisture generated by condensation, and yes, sometimes sauce is used to enhance the taste as well, like kewpie mayonaise. The thing about Korean fried chicken is that is kinda messy, it's delicious but requires you to be able to wash your hands throughly after, karaage is something delicious too that you can get in a stand in a food market and not worry about staining your clothes. It's a difference that depending on the context can mean you go for one or the other.
These videos are nice to see various different culinary cultures competing head to head, but it's also showed me personally that trying new things, even if those new things are just methods of preparing and cooking the same things, is a valuable way to broaden one's perspective and to try new things.
I think many of these fried chicken styles are worthy of trying if one wants to see a new side to such a versatile animal.